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One AFAR editor spent four days on a remote Alaskan island sleeping in a canvas tent, foraging for berries, and taking daily saunas. Sound like your ideal trip? There’s still room to sign up for the Guest House 2019 this fall.

Galway, long known for a thriving arts community, has turned its creative energies to food. Today, this small Irish city on Europe’s western edges is emerging as a hot spot of gastronomy.

This fishmonger’s fantasyland is finding new form on Tokyo’s Toyosu island—but not everybody is happy with the changes.

Experience traditional Mexican folk healing with these 11 treatments.

The next trend in lodging? The B&B&B (bed and breakfast and bicycle). Here are our picks for where to try it first.

After decades of living, cooking, and foraging in rural Italy, writer Frances Mayes shares what she’s learned from “cucina povera.”

Islands in the Caribbean and the Pacific get all the love. But you can find equally appealing islands—rich in history and adventure, but low in crowds—in the waters off of Europe and West Africa. Here’s where to dive in.

A visit to Japan’s less-visited Ishikawa Prefecture will reward you with beautiful landscapes, cozy hot springs, local produce, and exquisite craftsmanship.

Nothing says summer like oysters and wine al fresco.

Chefs are using technology, interactivity, and storytelling to create multisensory culinary experiences around the world.

A trip to Japan’s most misunderstood city teaches a young traveler what it means to belong.

In the face of environmental and cultural change, innovative chefs, dedicated scientists, and knowledgeable farmers are banding together to rediscover their country’s gastronomic roots.

Our 2026 picks champion a better way to travel the world: responsibly, creatively, and with eyes on places long overlooked.

Move over fried cheese sticks, bottled Ranch dressing, and overcooked cafeteria burgers: In these nine cities, destination-worthy cuisine is just as important as academic excellence.

Where to go in San Francisco and Sonoma County, according to author Rachel Khong.